When Ginny Messina first headed off to college to become a dietitian, she was a carefree omnivore. She'd loved and felt great compassion for animals all her life—but for two-and-a-half decades, it didn’t occur to her that this had anything to do with how she should eat. The light bulb went on when she was 28, recently married, and had just obtained her RD (registered dietitian). She also had purchased her first vegetarian cookbook called Laurels' Kitchen just for fun.
Ginny explains: "Standing in the little kitchen in my apartment in Kalamazoo, Michigan, I opened it and read this:
This book is dedicated to a glossy black calf on his way to the slaughterhouse many years ago, whose eyes met those of someone who could understand their appeal and inspire us, and thousands of others like us, to give the gift of life.
Just like that, something clicked. Those simple words spoke volumes to me and I knew right then and there that I wasn’t going to eat animal flesh again."
Her present work as a dietitian and a public health nutritionist focuses on diet and health as it pertains to vegans. She has co-authored a textbook on vegetarian nutrition that is aimed at medical and nutrition professionals and also twice co-authored the American Dietetic Association’s Position on Vegetarian Diets, and helped develop a food guide for vegetarians and vegans.
Read more about Ginny's inspiring story at www.TheVeganRD.com!